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149
DK
Fisk
Brug kun frisk fisk.
Fjern ben og skind.
Vask fisken godt af.
Dryp med citronsaft og læg den
ca. 30 minutter i saltvand. Dup den der-
efter grundigt af.
Skær fisken i tynde skiver.
7. devaretabeller
Angivelserne om tørretiderne i de følgende tabeller er vejledende. De faktiske tider afhæn-
ger af fødevarernes kvalitet (type, friskhed, modning) og stykkernes tykkelse.
Kontrollér derfor resultatet med en gribetest (tørretest). Hvordan det færdige tørprodukt skal
føles finder du i den sidste kolonne i tabellen. Forkort eller forlæng om nødvendigt tørreti-
den.
7.1 Frugt
Tørrevarer Forberedelse
(Vejledende
værdier)
Tørretempe-
ratur
Tørretid i ti-
mer
(Vejledende
værdier)
Tørretest
Ananas Skiver: 8 mm 70 °C 10 - 12 god bøjelighed
Æbler Skiver: 8 mm /
Stykker: 15 mm 70 °C 8 - 10 god bøjelighed
Abrikoser Halveret, med skal-
len nedad 70 °C 10 - 12 bøjelig
Bananer Skiver: 2 - 3 mm 70 °C 8 - 10 sprød
Pærer Skiver: 3 mm 70 °C 8 - 10 bøjelig
Halveret 70 °C 14 - 18 bøjelig
Jordbær Halveret eller hele 70 °C 8 - 10 hårde
Figner Halveret 70 °C 8 - 10 tørre
Kirsebær Hele, udstenet 70 °C 10 - 12 læderartig
Blommer Halveret, med skal-
len nedad 70 °C 10 - 12 bøjelig
Vindruer Halveret, med skal-
len nedad 70 °C 12 - 14 god bøjelighed
__360596_2010_Doerrautomat_B8.book Seite 149 Dienstag, 5. Januar 2021 11:35 11
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